Honey Carrot Soup
1 pound carrots – peeled and thinly sliced*
1 onion – chopped
2 cups reduced-sodium chicken broth
1/4 cup honey
1 cup 2% low-fat milk
Place carrots, onion and chicken broth in large saucepan. Cover and simmer over medium heat about 15 minutes or until carrots are tender. Transfer mixture to blender or processor; blend until smooth. Return to saucepan. Add honey and milk. Return to simmer. Serve hot sprinkled with nutmeg. Garnish with chives. May be served chilled, if desired.
NOTES : *Substitute 1 (20-ounce) package of frozen sliced carrots, if desired